葡萄糖醋 的英文怎麼說
中文拼音 [bèitáotángcù]
葡萄糖醋
英文
glucose vinegar- 葡 : 1. (葡萄) grape2. (葡萄牙的簡稱) portugal
- 萄 : 名詞(指葡萄) grapes
- 糖 : Ⅰ名詞1 [化學] (碳水化合物) sugar 2 (食糖的統稱) sugar 3 (糖果) sweets; candy; sweety Ⅱ形容...
- 醋 : 名詞1. (調味品) vinegar2. (比喻嫉妒, 多指在男女關繫上) jealousy (as in love affair)
- 葡萄 : grape
- 糖醋 : sugar and vinegar; sweet and sour糖醋排骨 sweet and sour spareribs; 糖醋魚 fish in sweet and sour sauce
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Hot herringpies, green mugs of sack, honeysauces, sugar of roses, marchpane, gooseberried pigeons, ringocandies
熱騰騰的鮮魚餡餅綠杯里斟得滿滿的白葡萄酒蜂蜜醬蜜餞玫瑰杏仁糖醋栗填鴿刺芹糖塊。Glucose - fructose syrup , water , sugar , acetic acid , salt , gelling agent : pectin , dried mint , colours : copper chlorophyllin , tumeric , citric acid , spearmint oil
成分:葡萄果糖漿、水、食糖、醋酸、食鹽、膠凝劑、葉綠酸、檸檬酸、薄荷油等。The stations e2 and 1 - 4 were located at the cold water mass area of the central yellow sea, which characterized by low temperature, high salinity and stable theromocline would generate a retention mechanism that promoted the formation of separate, self - supporting stocks of krill. 2 genetic diversity and differentiation of p. latifrons specimens of p. latifrons were collected from the east china sea and the south china sea. the zymogram phenotypes of aspartate aminotransferase ( e. c. 2. 6. 1. 1, aat ), alkaline phosphatase ( e. c. 3. 1. 3. 1, alp ), a - amylase ( a - amy ), r - amylase ( r - amy ), esterase ( est ), lactate dehydrogenase ( ldh ), raalate dehydrogenase ( mdh ), malic enzyme ( me ), and phosphoglweoisomerase ( pgi ) were scored
(二)寬額假磷蝦遺傳多樣性和遺傳分化研究1 .本文對東海外海和南海2個站位寬額假磷蝦群體進行了分析,在檢測的9個酶系統中,共檢測到11個酶位點:天冬氨酸轉氨酶( l個位點, 2個等位基因) ,堿性磷酸酶( 2個位點, a加了和a加2各有2個等位基因) , r澱粉酶( l個位點, 2個等位基因) ,醋酶( 2個位點, es巧和est7各有2個等位基因) ,蘋果酸脫氫酶( l個位點, 3個等位基因) ,蘋果酸酶( l個位點, 2個等位基因) ,乳酸脫氫酶( l個位點, 4個等位基因) ,磷酸葡萄糖轉氨酶( l個位點, 3個等位基因) ; a澱粉酶為單態。Make a sauce of cornstarch, sugar, white winegar, salt and grape juice, pour over the " grapes "
菜葉焯水修成葡萄葉狀,貼在魚肉旁,用白糖白醋鹽葡萄汁勾芡淋上即成。In laboratory experiments, their reactor generated hydrogen gas at nearly 99 percent of the theoretical maximum yield using aetic acid, a common dead - end product of glucose fermentation
在實驗室的實驗中,研究者們的反應裝置利用醋酸產生的氫氣量達到理想情況下的99 % 。醋酸是常見的葡萄糖發酵后的最終生成物。分享友人